This low carb zucchini bread is made with coconut flour and is completely sugar-free. Omit the walnuts for a great nut-free option.
It’ s come to my gradual attention that I don’t have many low carb breads on the blog. I have a low carb banana bread recipe, and a low carb psyllium-flax bread recipe but that’s all. Two low carb bread recipes in 1 1/2 years. I find that somewhat shameful. :)
Lately, I’ve been seeing Summer garden pictures from friends and followers on Facebook and Instagram feeds. Some of you are already enjoying the bounty of your gardens; tomatoes are ripening, buds are being set and soon some of you will experience the zucchini glut. We know it comes every year, but are any of us truly ready for it?
My mother used to grate a bunch of zucchini, salt it, squeeze it dry and freeze it for use throughout the year. Because we moved around a lot in my childhood, we didn’t always have a garden, but when we did my mom would make zucchini bread in the summer. I’m not sure if I was more thankful that the bread was sweet and delicious or that I couldn’t taste the zucchini in it. My favorite loaves of zucchini bread my mother made had walnuts in them.
For this low carb recipe, I decided I would give the almond flour a rest and use coconut flour. My fabulous sister-in-law has two children with nut allergies but who can have coconut flour. What I like about coconut flour is that it is economical and tastes great – not too “coco-nutty”. Not only is it less expensive compared to almond flour pound for pound, but it also absorbs a tremendous amount of liquid, so a little goes a long way.
Coconut flour recipes are notorious for sticking in baking pans. It’s actually not the coconut flour, but the large number of eggs in the recipes. Think about how our morning eggs like to stick in the pan! The eggs serve three purposes: providing the extra liquid that the coconut flour needs, providing protein or structure to the recipe, and binding everything together.
It’s important to use parchment paper and/or making sure that your baking pans are well lubricated with baking spray, butter or olive oil when making a coconut flour recipe. I recommend NOT using coconut oil to lubricate your pans in this instance because for some reason it doesn’t prevent sticking.
This low carb and gluten-free zucchini bread is 2 net carbs per slice.
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Low Carb Zucchini Bread
- 3/4 cup Bob's Red Mill Coconut Flour (70 g)
- 1/2 cup Sukrin Gold, packed (90 g) (or 1/2 c /110 g erythritol plus 1/4 t. maple extract)
- 3 tablespoons whey protein powder (helps with texture - I like Isopure)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 5 oz medium zucchini, grated (142 g)
- 1/4 teaspoon salt
- 6 large eggs
- 4 oz salted butter, melted (113.4 g)
- 1/3 cup chopped walnuts (1 1/2 oz/ 43 g, optional)
- Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the walnuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan and cut a piece of parchment just wide enough for it to cover the bottom and have the excess hang over the long sides of the pan. Mine was a vintage size 7x3 inch.
- Combine Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together. Add the eggs. Melt the butter and pour it in. Thoroughly squeeze the moisture from the zucchini and add it to the bowl along with the walnuts if using.
- Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula. Lift the pan a few inches off of the counter and let it fall. Do this a few times to knock out the large air bubbles.
- Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning. (IF USING A BIGGER PAN than I, the loaf will be shorter and will not take as long to bake. If using a glass loaf pan, decrease the oven temp 25 degrees.)
- Bake until a toothpick inserted in the middle comes out clean, but the loaf still sounds moist when lightly pressed into the center of the loaf.
- Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift up on the parchment to lift the zucchini bread out of the pan and place on a rack to cool completely.